Miso-Glazed Chicken Thighs with Sesame Soba

Ingredients

• boneless skinless chicken thighs600g
• white miso paste3 tbsp
• mirin2 tbsp
• soy sauce2 tbsp
• honey1 tbsp
• fresh ginger, grated1 tbsp
• garlic, minced1 clove
• dried soba noodles250g
• sesame oil2 tbsp
• rice vinegar1 tbsp
• scallions, thinly sliced4
• toasted sesame seeds1 tbsp
• saltto taste

Directions

1. 1

   Preheat the broiler to high and line a baking sheet with foil. Pat the chicken thighs dry with paper towels and season lightly with salt.

2. 2

   In a small bowl, whisk together the white miso, mirin, soy sauce, honey, grated ginger, and minced garlic until smooth. Brush this glaze generously over both sides of the chicken thighs.

3. 3

   Place the chicken on the prepared baking sheet and broil for 10–12 minutes, flipping once halfway through, until the glaze is caramelized and the chicken is cooked through (internal temperature reaches 75°C).

4. 4

   While the chicken cooks, bring a large pot of water to a boil. Add the soba noodles and cook according to package directions (usually 4–6 minutes). Drain and rinse under cold water to stop cooking, then drain well.

5. 5

   In a large bowl, toss the cooked soba noodles with sesame oil, rice vinegar, and half of the sliced scallions. Season with a pinch of salt if needed.

6. 6

   Divide the sesame soba among serving bowls. Slice the glazed chicken and arrange on top. Garnish with the remaining scallions and toasted sesame seeds. Serve immediately.